Tracking the variation of soy protein composition during yuba preparation and cooking process

Kong, Xiangzhen; Li, Jiaxin; Ma, Xiaoxun; Zhang, Caimeng; Hua, Yufei; Li, Xingfei

doi:10.1016/j.jfca.2023.105278

Cited by 6 publications

(1 citation statement)

References 23 publications

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“…Traditional soy film making is affected by soybean variety (protein–lipid composition), soybean soaking methods, soymilk concentration (water‐to‐bean grinding ratio), and temperature. In making soy film directly from soymilk, the mass yield after picking 10 sheets of films is about 50%–60% of the total soymilk solid (Kong et al., 2023; Wu & Bates, 1972b). Higher yields may be achieved by diluting soymilk (Wu & Bates, 1972b) with slower mass accumulation rates.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of soy films as affected by transglutaminase cross‐linking and inclusions of pectin and protein enhancers

Tan,

Cao,

Chang

2024

Journal of Food Science

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Previously, we showed that water extract (soymilk, except pH was increased to 8 from 6.5) of whole soybean could be used directly as a raw material for producing edible soy films by deposition of the film‐forming solution (soy extract with enhancers). However, the strength of such soy films needed improvement because they were weak. The purpose of this study was to investigate how transglutaminase (TG) cross‐linking reactions and film enhancers, including pectin (low‐ and high‐methoxyl pectin), whey protein isolate (WPI), and soy protein isolate (SPI), improve the physical properties of soy films. Soy films prepared with TG had tensile strength (TS) of 3.01 MPa and puncture strength (PS) of 0.78 MPa, which were higher by as much as 51% and 30% than that of soy films without TG treatment, respectively. Pectin showed significant effects on the mechanical properties of TG‐added soy films in terms of TS, PS, and % elongation. On the other hand, only TS and PS were increased by the addition of WPI or SPI. Heat curing had a significant effect on soy film's physical properties. TG treatment significantly reduced film solubility when soaked in water and various levels of acid (vinegar) and base (baking soda) solutions. Under the experimental conditions of 35 unit TG and 28 min of reaction, the degrees of cross‐linking were evidenced by the disappearance of individual protein subunits, except the basic subunit of glycinin, and the reduction of 21% of lysine residues of the proteins.Highlights Edible soy films were made with transglutaminase and about 21% lysine cross‐linked. The mechanical strength of soy films was increased by incorporating film enhancers. Transglutaminase enhanced the mechanical properties of soy films.

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Section: Introductionmentioning

confidence: 99%